Description
Delicious Chocolate Cookie Cups featuring a rich cocoa-infused cookie base filled with creamy milk chocolate ganache, topped with colorful sprinkles. Perfect as an elegant dessert or sweet treat for any occasion.
Ingredients
Scale
Cookie Cups
- ½ cup (4 oz/115 g) butter, softened
- ½ cup (4 oz/115 g) granulated sugar
- ⅔ cup (4 oz/115 g) dark brown sugar
- 1 teaspoon vanilla extract
- 1½ cups (7½ oz/213 g) all-purpose flour
- ⅓ cup (1 1/3 oz/37 g) cocoa powder
- ¼ teaspoon baking soda
Ganache Filling
- ¾ cup (4½ oz/128 g) milk chocolate, finely chopped
- 1 cup (8 fl oz/240 ml) heavy cream
- Sprinkles, for decorating
Instructions
- Preheat and Prepare Muffin Cups: Preheat the oven to 350°F (180°C) with fan assist. Butter about 30 mini muffin cups and set aside to prevent sticking.
- Make the Cookie Dough: Using a hand whisk or electric mixer, beat the softened butter with granulated and dark brown sugars until well blended and creamy, about 3 minutes. Whisk in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, mix together the all-purpose flour, cocoa powder, and baking soda until evenly combined.
- Fold Dry Ingredients into Wet: Gently fold the dry ingredients into the butter and sugar mixture until the dough is evenly combined and smooth.
- Shape Cookie Cups: Scoop level tablespoons of cookie dough, roll each into a ball, and press each ball into the bottoms and up the sides of the prepared mini muffin tins, shaping them into cups.
- Bake Cookie Cups: Place the muffin pans in the preheated oven and bake for approximately 10 minutes, or until the cookie cups are set but not browned excessively.
- Create Indentations: Immediately upon removing from the oven, press an indentation into the center of each cookie cup with the end of a wooden spoon to create space for the filling. Allow to cool in pans for 5 minutes before transferring to a wire rack to cool completely.
- Prepare Ganache Filling: Place the finely chopped milk chocolate in a medium heat-safe bowl and set aside.
- Heat Cream: In a small saucepan over medium heat, warm the heavy cream until it begins to steam and simmer, about 3 to 5 minutes, taking care not to boil.
- Combine Cream and Chocolate: Pour the hot cream over the chopped chocolate and let the mixture sit undisturbed for 5 minutes to melt the chocolate.
- Whisk Ganache: Using a whisk, stir the mixture gently starting from the center in small circular motions gradually increasing in size until all cream is incorporated and the ganache is smooth and glossy.
- Fill Cookie Cups: Spoon approximately 1 tablespoon of the ganache filling into each cooled cookie cup.
- Add Sprinkles and Chill: Top each filled cookie cup with sprinkles as desired. Refrigerate the filled cookie cups for about 90 minutes until the ganache is cold and set.
- Storage: Store the finished cookie cups in an airtight container in the refrigerator for up to 3 days to keep them fresh.
Notes
- Ensure the butter is softened, not melted, for the best texture in the cookie dough.
- Pressing the indentation immediately after baking helps maintain the shape for the ganache filling.
- The ganache should be smooth and glossy; avoid over-stirring which can incorporate air bubbles.
- Use mini muffin pans for perfectly sized cookie cups.
- For best results, let the cookie cups cool completely before adding the ganache to avoid melting the filling.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Chocolate cookie cups, chocolate ganache, mini cookie cups, dessert recipe, easy chocolate dessert
